The gastronomy of the Serranía de Ronda, uses the raw material of the forests and ancient recipes and traditions with mushrooms, honey, chestnuts, snails, game meats; It also has the highest quality Iberians that are obtained thanks to the production of acorns in this Andalusian region. Of course the excellent olive oil, garden products and exquisite cheeses from grazing goats.

The sweets of artisan convents with recipes of many centuries that the nuns of the convents of Ronda make are well known and protagonists of the gastronomy of the area; pestiños, donuts, shortbreads and sighs among others that can be found in the convent of La Merced and that of the Franciscans and also in the furnaces of Ronda and surroundings.

To lower so much delicacy and do the digestion, you can visit the gardens of the Casa del Rey Moro through a very long staircase that goes down to the river, it is a beautiful experience and we think it is worth the effort made since you get A different perspective from below.